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10 11
2. Form into patties, being careful not to
overwork. Cook burgers on the grill or a
heavy-bottomed pan, about 4 to 5 minutes per
side for medium.
Nutritional information per burger:
Calories 400 (55% from fat) · Carb. 0g · Pro. 45g
Fat 24g · Sat. fat 11g · Chol. 163mg · Sod. 115mg
Calc. 34mg · Fiber 0g
Mediterranean
Lamb Sliders
The zip of the garlic and herbs give these zesty
lamb burgers a Mediterranean twist.
Makes about 22, ¼-cup sliders
3 pounds lamb shoulder, cut into
1-inch cubes
2 large garlic cloves, finely chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons dry white wine
1 tablespoon kosher salt
2 teaspoons crushed black pepper
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic wrap
and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder to ON and grind all ingredients into a
mixing bowl.
3. Form into ¼-cup patties for sliders.
Nutritional information per slider:
Calories 145 (35% from fat) · Carb. 1g · Pro. 21g
Fat 6g · Sat. fat 2g · Chol. 68mg · Sod. 561mg
Calc. 15mg · Fiber 0g
Chicken Burgers with
Mango-Avocado Salsa
Remaining salsa can be served with tortilla
chips—you’re not going to want one bite
to go to waste.
Makes 6 burgers; 3 cups of salsa
Chicken Burgers:
2 pounds boneless, skinless chicken
thighs, cut into 1-inch pieces
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 scallions, cut into 1-inch pieces
½–1 jalapeño, seeded and cut into 1-inch
pieces
1 teaspoon vegetable oil
Salsa:
1 jalapeño, seeded and finely chopped
¼ cup packed fresh cilantro leaves,
roughly chopped
2 avocados, cut into 1-inch cubes
1 mango, peeled, cut into 1-inch cubes
1 teaspoon kosher salt
1–2 teaspoons freshly squeezed lime juice
1. Mix burger ingredients together, except the
vegetable oil, in a large stainless bowl. Cover
with plastic wrap and place in the refrigerator
overnight.
2. Prepare the salsa by stirring together all the
salsa ingredients. Taste and adjust seasoning
as desired. Salsa can be made either in
advance and refrigerated, or right before you
grind and cook the burgers.
3. Once meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder to ON and grind all ingredients into a
mixing bowl.
4. Form into 6 equal patties. Put a large, nonstick
pan over medium heat and add oil. When oil is
hot, add ½ of the chicken patties, being
careful not to crowd the pan. Cook each side
6 to 8 minutes until a nice, golden brown crust
forms and the internal temperature reaches
165ºF. Repeat with remaining patties.
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